Friday, January 8, 2010


# Fino ('fine' in Spanish) is the driest and palest of the traditional varieties of Sherry. The wine is aged in barrels under a cap of flor yeast to prevent contact with the air.
# Manzanilla is an especially light variety of fino Sherry made around the port of SanlĂșcar de Barrameda.
# Amontillado is a variety of Sherry that is first aged under flor but which is then exposed to oxygen, producing a sherry that is darker than a fino but lighter than an oloroso. Naturally dry, they are sometimes sold lightly sweetened.
# Oloroso ('scented' in Spanish) is a variety of Sherry aged oxidatively for a longer time than a fino or amontillado, producing a darker and richer wine. With alcohol levels between 18-20%, olorosos are the most alcoholic sherries in the bottle. Again naturally dry, they are often also sold in sweetened versions.
# Palo Cortado is a rare variety of Sherry that is initially aged like an amontillado, but which subsequently develops a character closer to an oloroso.
# Sweet Sherries (Jerez Dulce in Spanish) are made either by fermenting dried Pedro XimĂ©nez or Moscatel grapes, which produces an intensely sweet dark brown or black wine, or by blending sweeter wines or grape must with a drier variety. Cream Sherry is a common type of sweet Sherry made by blending different wines


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